No Bake Peanut Butter Protein Cookies
Published Mar 19, 2020 Updated Jul 11, 2023
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Anytime I crave a sweet treat, I love whipping up a big batch of my No Bake Peanut Butter Protein Cookies. Not only are they healthy, but they require minimal ingredients and can add additional protein to your diet in a sweet way.
During meal prep, I will make a big batch of these and pop in the freezer. You can store in the fridge, but I find they are better if you leave them in the freezer and remove 10 minutes before serving to thaw.
My favorite Protein Powders
There are so many protein powders out there and I feel like I have tried them all. From experience, I have found that they will either be too “chalky” or lacking in flavor. Below is a list of my favorites that have the best taste along with great macros
- ALL TIME FAVORITE: Transform by Heidi and Chris Powell. Seriously, their protein taste like milkshakes.My favorite is the strawberry and cream along with the mint chocolate chip.
- Perfect Keto Chocolate and Vanilla Whey. If you are interested in purchasing, be sure to use “HEALTHYLITTLEPEACH” at checkout for 15% off. This protein tastes just like a milkshake.
- Primal Kitchen Fuel: Clean Protein: Chocolate Coconut
- Level-1 Protein Powders: My favorite flavors are German Chocolate Cake, Vanilla Ice Cream, Mint Ice Cream Sandwich, Milk Chocolate, Blueberry Muffin.
- Dymatize ISO100 Protein Powder: My favorite flavors are Chocolate, Vanilla, and Fudge Brownie
What do you need to make these Peanut Butter Protein Cookies
- Gluten Free Rolled Oats ( I love using Bob’s Red Mill)
- Creamy All Natural Peanut Butter
- Vanilla Protein Powder of choice
- Peanut Butter
- Maple Syrup or Monk Fruit Syrup. (I love using Monk Fruit in this recipe. It tastes almost the same but takes the carbs and sugar count down).
- Parchment Paper/Cookie Sheet
- Mixing Bowl/Sauce Pan
No-Bake Peanut Butter Protein Cookies
Ingredients
- 2 cups gluten free rolled oats
- 1 scoop Vanilla protein powder
- 1/2 cup maple syrup honey or Monk Fruit Syrup*(See notes)
- 1 tsp pure vanilla extract
- 1/4 cup unsweetened vanilla almond milk
- 1/2 cup all natural peanut butter
- 1/3 tsp sea salt
Instructions
- In a medium bowl, combine the rolled oats and protein powder. Stir together and give it a mix.
- In a small sauce pan combine the almond milk, peanut butter, syrup, vanilla extract, and salt. Place on stove top over medium-low heat, stirring occasionally.
- Once everything is completely dissolved and combined, pour this mixture over the oats and protein powder.
- Mix together with a spoon until combined.
- Place the batter in the fridge for 10 minutes to set. This step is a must to get the perfect size cookies.
- Spoon a dollop of chilled batter onto a parchment paper lined cookie sheet. Form the cookie into desired shape and size.
- Before serving, I suggest adding the pan to the freezer for 10 minutes or so. This will allow them to keep their shape and not fall apart.
- Store any leftovers in an air tight container in the fridge.
Notes
- Monk Fruit Syrup will work but it will not stick as well as maple syrup.
- These will also freeze up to 3 months if stored in an air tight container. Simply thaw for 10 minutes before serving.
- Store in an air tight container in the fridge. I prefer storing mine in the freezer and thaw when ready to eat. I find that they keep better and hold their shape better in the freezer.
- Nutrition if using Monk Fruit Syrup is:
- 88 calories/8 grams carbs/0.3 grams Sugars/4 grams Protein
- Nutrition listed below is calculated using maple syrup.Â
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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You mention that the recipe is dairy free, but I don’t see any recommendations for a dairy free (and, hopefully, gluten free) protein powder to use to make this recipe dairy free. All the protein powders you mention contain dairy. Other suggestions?
Feel free to use any plant based protein you would like. I also said “protein powder” in the ingredients and not “whey protein powder.” Whey is considered dairy, so steer clear from those. KOS is my favorite Dairy and Gluten Free brand.
I tried this and used a vegan protein from 1st Phorm that is actually good tasting and good texture which is hard with vegan proteins. https://1stphorm.com/products/vegan-power-pro/?a_aid=Foote
Hi, what peanut butter do you use?
Hi Makayla .. I don’t have a certain brand. I would suggest you use what your use to. Thanks for the message. Have a wonderful day.
When you give nutrition information it says serving size for 17-18 cookies. Is that accurate? If not what is the serving size you are basing the nutrition info off of? Thanks in advance for your time.
Such an easy recipe to whip up if you’re having a sweet tooth but want to also hit your macros. It tastes like a peanut butter salted caramel cookie. Delish.
Thank you so much!